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Frank Welsh
fwelsh at primavera.com
Tue Jan 27 03:34:27 PST 1998
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Date: Mon, 26 Jan 98 22:36:08 -0500
From: "Frank Welsh"<fwelsh at primavera.com>
To: <sca-cooks at Ansteorra.ORG>
Subject: SC - cc:Mail Link to SMTP Undeliverable Message
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Date: Tue, 27 Jan 1998 13:33:59 +1100 (EST)
From: Charles McCathieNevile <charlesn at sunrise.srl.rmit.edu.au>
To: sca cooks <sca-cooks at Ansteorra.ORG>
Subject: SC - Barley recipe - Amyndoun Seaw
Message-ID: <Pine.SUN.3.91.980127132045.15845H-100000 at sunrise.srl.rmit.edu.au>
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A vegetable gruel. This is the recipe requested - it is not from British
Museum COokbook, as I thought. I have a very faded photocopy of it, on
page 186, under flore frittours. Ring any bells anywhere?
2 c amyndoun or wheatgerm or buckwheat groats or 'gritty' cereal
2 Tablespoons butter
4 c milk
1 c fresh carrots, sliced 1/2" thick rounds
1/2 c parsnip, diced
1 cup raisins
8 - 10 prunes pitted
1/2 tsp Salt
1/4 tsp ginger poweder, connamon
1/2 tsp dried basil crushed or grated candied ginger
6 Tbs honey
3 Tbs purple-plum preserve
in deep covered skillet melt butter and toast the cereal for 2-3 minutes
over low flame.
Mix all other ingredients except basil/candied ginger, honey, preserves.
Add mixture to toasated cereal, simmer slowly for 20 mins.
Spoon into bowls, ad the garnish stuff (=the rest)
Source unknown...
Charles
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